Thanksgiving Soufflé with Mushrooms, Bacon, Sweet Potato, and Butternut Squash

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare ingredients: cut butternut squash into small chunks for faster cooking and caramelization, cut sweet potato into small pieces, chop mushrooms, slice a large shallot into about 1/2 cup, and have fresh sage, ginger, and garlic ready.
   ▶ ≈0:47
2. 2
   Heat a pan to approximately 365°F. Add bacon and sweet potato pieces, sautéing until they begin to color. Season with salt and pepper.
   ▶ ≈2:08
3. 3
   Add butternut squash chunks and continue cooking until caramelized, allowing the squash to develop deep color and flavor.
   ▶ ≈2:15
4. 4
   Add mushrooms and shallot slices. Leave uncovered so mushrooms release their moisture and become tender and slightly colored.
   ▶ ≈5:31
5. 5
   Combine heavy cream and cheese in a bowl. Mix together, allowing the cheese to melt into the cream.
   ▶ ≈6:15
6. 6
   Stir fresh ginger and garlic into the cream-cheese mixture. Optional: add a splash of sriracha for extra flavor.
   ▶ ≈6:47
7. 7
   In a separate bowl, beat 8 eggs with salt and pepper. Process the sautéed squash and vegetable mixture in a food processor until smooth.
   ▶ ≈7:23
8. 8
   Fold the butternut squash purée into the egg custard. Slowly pour the warm cream-cheese mixture into the beaten eggs while stirring constantly to temper them without cooking.
   ▶ ≈10:04
9. 9
   Grease individual 6-ounce soufflé ramekins (or a large lasagna pan) with nonstick spray or butter. Divide the sautéed sweet potato and bacon mixture evenly among the ramekins.
   ▶ ≈11:35
10. 10
    Pour the butternut squash and egg custard mixture over the sweet potato layer, filling each ramekin about three-quarters full.
    ▶ ≈12:31
11. 11
    Bake in a preheated 350°F oven for 35-40 minutes until the centers are nearly set but still slightly jiggle like a custard.
    ▶ ≈13:22
12. 12
    Allow soufflés to cool to room temperature (30-45 minutes). Carefully run a knife around the edges and gently invert onto a plate. Cool completely, wrap, and refrigerate overnight.
    ▶ ≈15:52
13. 13
    To reheat: place chilled soufflés on a baking sheet lined with a silicone mat. Warm in a 250°F oven, checking internal temperature with a thermometer until it reaches 150°F. Do not exceed 150°F to avoid overcooking.
    ▶ ≈17:32